Ingredients:

  • 2 red onions, cut into wedges (Approx. 300g / 10.5 oz)
  • 2 bell peppers (yellow, red, or orange), cut into large chunks (Approx. 300g / 10.5 oz)
  • 8 garlic cloves, peeled, left whole
  • 8-12 sausages (good quality pork or vegetarian), depending on appetite (Approx. 500-750g / 1.1 - 1.6 lbs)
  • 8 sprigs of fresh thyme
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper, to taste
  • 2 x 400g tins chopped tomatoes (2 x 14 oz)
  • 2 x 400g tin cannellini beans (or similar white beans), drained and rinsed (2 x 14 oz)
  • Fresh parsley, chopped (Optional for Serving)

Instructions:

  1. Preheat oven to 220°C (200°C fan) / Gas Mark 7 / 425°F.
  2. In the roasting tray, combine onion wedges, pepper chunks, garlic cloves, sausages, and thyme sprigs.
  3. Drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly, ensuring sausages are on top.
  4. Roast in the preheated oven for 25 minutes.
  5. Remove tray from oven. Transfer sausages to a plate. Add chopped tomatoes and drained cannellini beans to the tray. Stir well to combine.
  6. Place the sausages back on top of the tomato and bean mixture, turning them so the least cooked side faces upwards.
  7. Return the tray to the oven and roast for a further 25 minutes, or until the sausages are cooked through and the vegetables are tender.
  8. Garnish with fresh parsley (if using) and serve hot.